New look for Weligama Bay Inn

CHARM of the Dutch era, beautiful sandy beaches, Sakura trees - Lester Jansz takes a first hand look at the massive up-grading undertaken by the Gardiner Group of the tsunami hit Weligama Bay Inn.

The 150-year-old Dutch building standing majestically in Weligama, overlooking the beautiful Weligama bay beach, owned and managed by the Ceylon Hotels Corporation (CHC) as the Weligama Bay Inn, shines once again after the December 2004 tsunami.

The hotel has been partially refurbished and is to be fully refurbished soon under CHC's new management, the Gardiner Group.

The Weligama Bay Inn still bears the old world charm of the Dutch era. The broad large pillars are still in good condition despite its age, adding a distinctive Dutch flavour.

The hotel has become popular not only among foreign tourists who are beach lovers, but also Sri Lankans who have made the hotel a family affair during week-ends.

Weligama Bay Inn stands amidst a large garden which has been tastefully landscaped. Large "Sakura" trees adorn the garden, which add a beauty to it. The "Kapparatota" fish selling point overlooking the hotel, has become a big attraction to tourists.

The hotel has eight guest rooms with all modern facilities and is priced to suit the Sri Lankan purse. It has a modern banquet hall which could cater to over 250 guests and is popular for weddings, seminars and in-house workshops.

"On "Nekath" days we record a one hundred percent occupancy rate, manager, Lal Karunasena said. Karunasena counts over 26 years experience at the CHC, and with the assistance of additional manager R.G. Jayawardena, who is also an experienced hotelier, works round the clock to popularise the Weligama Bay Inn and bring in the tourists who were regular visitors prior to the December 2004 tsunami.

The hotel is popular for family outings and picnics due to its beautiful location. "Most of our guests prefer the large garden for functions as it overlooks the scenic Weligama beach, Karunasena said. Guests at the hotel get a rare and magnificent view of the golden sunrise and sunset, from their rooms.

This is a plus point for the hotel and is something unique. Guests are offered delicious western, eastern and Sri Lankan cuisine. The spicy rice and curry is very popular, especially among foreign guests.

The hotel also offers typical Sri Lankan dishes of Jak fruit, Ela Batu, Bread fruit (Del), Polos and the catch of the day from the Weligama Bay beach.

It is recorded that the first foreign guest, Wilhelm Geiger, a world famous writer stayed at the Weligama Bay Inn in 1830 and Ernest Hackel, a famous German Botanist was an in-house guest in 1832.

"Now that the Gardiner Group owns major shares of the Ceylon Hotels Corporation, and taken over the management, all CHC hotels will definitely see a new lease of life with a marked improvement in service," CHC's Chief Executive Officer, veteran hotelier, Chandra Mohotti said.

The Gardiner Group which now owns landmark properties of the Suisse Hotel and Queen's Hotel in Kandy, has wide and extensive plans to develop these two hotels, Mohotti said.

He said that under the new management, all CHC hotels and rest houses are to be fully refurbished in the near future to up-grade them to star class hotels in order to compete with other star class hotels in Sri Lanka.

Watch out for more photo-features on CHC hotels in this page in the near future.

Mansion Sakura:

A colonial bungalow for honeymooners
 

BY PRASAD Abu Bakr

THE most comforting thought for honeymooners who choose to stay at Mansion Sakura in Nuwara Eliya is that they can spend the most wonderful moments of their life together in total privacy.

There is a cook and butler on the call in the premises to make you relax and enjoy the comforts that the mansion has to offer ranging from a well planned TV lounge with a well stocked bar enabling you to sit through your favourite movie or listen to your choice of music while sipping your favourite brand of wine or scotch.

The property is earmarked as one amongst the oldest colonial properties lived-in and pruned by the country's British rulers of the time.

It is still well kept, tidy and clean, tastefully furnished with windows bringing in the pleasant and breathtaking views of its immediate garden and the scenery beyond.

If you drive down Badulla Road through Welimada you can steer away long before you approach the Nuwara Eliya town, driving around Lake Gregory moving upwards towards higher plains giving you a full view of the lake as you approach the mansion, from the main entrance a view of the tea plantation and surrounding farmlands create a memorable picture that you may remember along with the good times that you spent with your loved one at this pristine location.

The cook provides hot meals (he is very particular about this) making each sitting a session that warms you up giving you the zest to sit through the cold, which actually is a pleasant experience by itself. Rooms have their own fireplaces for this purpose.

Coming back to what else the cook has to offer it's a variety within his menu but he can prepare whatever your palate is yearning for, be it a portion of barbecued or grilled chicken at dinner or a nice wholesome Sri Lankan breakfast to start your day with.

Driving to town around the lake is an added advantage that comes your way during your stay here and thinking of the many options that this hill station has to offer for honeymooners it is an endless list to go through, staying at Mansion Sakura becomes more important because after you have gone exploring through that list of activities you can bounce back to an atmosphere of complete peace and tranquility within its premises.

The property also offers facilities for a maximum number of 10 persons and currently has attractive offers for couples wanting to experience the best moments of their life together at Mansion Sakura which comes under the flagship of Kinjou - Sakura Group of companies.

Club Palm Garden Hotel reopens on September 1

CLUB PALM Garden in Beruwela is reopening one month earlier than planned with 140 spacious guest rooms, each with its own private balcony or terrace and view of the ocean, poolside or magnificent gardens.

Club Palm Garden has just the right ambiance to make your vacation much more memorable and enjoyable.

All rooms are facilitated with individually controlled air-conditioning, ceiling fan, attached bathroom, piped music and telephone.

The excitement of a sun splashed beach, animation programmes, 'mini kiddies' club, sumptuous buffet, creative theme nights, water sports activities, tennis, basketball, fitness centre and eco-park are just a few of the many facilities available to enjoy.

At the Club Palm Garden, there is always something to do. Their talented animation team is highly trained and incredibly energetic - you are sure to love these roving ambassadors who are constantly supplying the perfect platform for you to have fun.

Fondue promotion at Mount Lavinia Hotel

THIS warm cheese dish originated in Switzerland and more specifically in the Canton of Neuchatel. The dish consists of at least two varieties of cheeses that are melted with wine and a bit of flour and served communally out of pot called a "caquelon".

Long forks are used by each guest to spear a cube of bread, then the bread is dipped into the cheese and eaten. Fondue promotion will be at Governor's restaurant, Mount Lavinia hotel from September 1-18, daily for dinner only.

Fondue dates back to the 18th century when both cheese and wine were important industries in Switzerland. The simple to prepare meal utilized ingredients that were found in most average homes.

Swiss cheese Fondue

1/2 Pound Gruyere cheese (From Switzerland)

12 Pound Appenzeller cheese (From Switzerland)

3 1/2 Cloves garlic

1 1/2 cups dry white wine

3 tablespoons kirsch

Potato starch mixed with water as thickener

Freshly grated black pepper

Shred or cube cheese; melt in fondue pan with garlic, 1/2 cup wine, and kirsch (on the stove) stir often. Add more wine if the cheese seems too dry as it's melting. When cheese is melted, add a litter potato - starch - water mixture to kitchen. Add pepper to taste.

Transfer fondue pan to a fondue burner, and east fast? Stir as each bread cube is dunked (Stir with the bread) to prevent cheese from clumping. To be accompanied with cornichons and pearl onions. Best beverage suggestion is red wine or tea, never beer or other cold beverages.

Etiquette

Given Fondue is a "Communal" meal there are a few basic guidelines to follow. To eat cheese fondue spear a piece of bread using a fondue fork and dip it into the pot. Twril the bread cube gently in the cheese to coat it. You'll want to let the bread drip a bit before you put it in your mouth. This will allow the excess to drip back in the pot and also alow time for cooling.

When you put the bread in your mouth try not to touch the fork with your lips or tongue because the fork does go back in the pot. Alternately you can use a dining fork to slide the bread off the fondue fork then eat it with the 2nd form. This is probably more cumbersome than necessary.

The Bread

A baguette works very well although any crusty French or Italian style breads will do. When you slice the bread make sure that each piece includes a bit of the crust. This crust helps keep the bread on the fork after it is placed in the cheese.